Chick-fil-A Carrot and Raisin Salad
4 cups fresh carrots, finely shredded
1 (8 oz) can crushed pineapple +
3 pineapple slices crushed
1 cup raisins
3/4 cup mayonnaise
4 Tbsp sugar
Strain as much of the pineapple juice out as you can and set Aside. In a large bowl, toss the carrots, raisins and pineapple together. In a medium bowl, mix the mayonnaise, sugar, and most of the juice together; mix well. Pour the dressing over the carrots and mix until coated. If needed add the rest of the pineapple juice and keep mixing.
LUBY’S CAFETERIA CARROT RAISIN SALAD
2 pounds carrots, peeled and shredded
1 cup drained pineapple chunks or crushed pineapple
1 cup mayonnaise
1 cup raisins, plumped in water and drained
1/4 cup powdered sugar (or to taste)
Combine all the ingredients, mix well and chill.
New Season’s Kale and Carrot Salad
¾ lb. fresh kale
2 large carrots, peeled and grated
½ c. raw sunflower seeds
2 t. soy sauce
2 T. seasoned rice wine vinegar
2 t. sesame oil
1 t. fresh ginger, minced
Scant ½ t. cumin
2 – 3 cloves garlic, minced
Remove tough center veins and stems from kale. Clean. Place in large pot of boiling water – cook 2 to 3 minutes. Drain well and wash in very cold water; squeeze dry. While still in a wet “wad” slice in thin strips. Scatter into bowl to loosen it. Add carrots and sunflower seeds. Combine remaining ingredients; mixing well in small bowl. Immediately pour over kale mixture. Toss to combine. Will store for a couple days in fridge tightly covered.
4 cups fresh carrots, finely shredded
1 (8 oz) can crushed pineapple +
3 pineapple slices crushed
1 cup raisins
3/4 cup mayonnaise
4 Tbsp sugar
Strain as much of the pineapple juice out as you can and set Aside. In a large bowl, toss the carrots, raisins and pineapple together. In a medium bowl, mix the mayonnaise, sugar, and most of the juice together; mix well. Pour the dressing over the carrots and mix until coated. If needed add the rest of the pineapple juice and keep mixing.
LUBY’S CAFETERIA CARROT RAISIN SALAD
2 pounds carrots, peeled and shredded
1 cup drained pineapple chunks or crushed pineapple
1 cup mayonnaise
1 cup raisins, plumped in water and drained
1/4 cup powdered sugar (or to taste)
Combine all the ingredients, mix well and chill.
New Season’s Kale and Carrot Salad
¾ lb. fresh kale
2 large carrots, peeled and grated
½ c. raw sunflower seeds
2 t. soy sauce
2 T. seasoned rice wine vinegar
2 t. sesame oil
1 t. fresh ginger, minced
Scant ½ t. cumin
2 – 3 cloves garlic, minced
Remove tough center veins and stems from kale. Clean. Place in large pot of boiling water – cook 2 to 3 minutes. Drain well and wash in very cold water; squeeze dry. While still in a wet “wad” slice in thin strips. Scatter into bowl to loosen it. Add carrots and sunflower seeds. Combine remaining ingredients; mixing well in small bowl. Immediately pour over kale mixture. Toss to combine. Will store for a couple days in fridge tightly covered.
Aucun commentaire:
Enregistrer un commentaire